After roasting, this side is topped with either fresh thyme, honey and walnuts, or hazelnuts and blue cheese, for a spectacular finish.
1 fall squash of your choice, such as Delicata, seeded and quartered
2 tablespoons olive oil, plus additional for drizzling
Sea salt and fresh ground pepper
For Honey-Herb Topping:
2 tablespoons honey
2 tablespoons fresh thyme
¼ cup toasted walnuts, chopped
For Blue Cheese Topping:
¼ cup crumbled blue cheese
¼ cup toasted hazelnuts, chopped
1. Preheat oven to 400°. Place squash quarters skin side down on a heavy baking sheet and brush flesh generously with olive oil using a brush. Sprinkle each piece with salt and pepper, and bake for 30-40 minutes until squash is tender. Remove from oven and allow to cool just slightly.
2. For honey-herb topping: Transfer squash to a serving dish and brush lightly with additional olive oil before sprinkling the pieces with fresh thyme and walnuts, finishing with a healthy drizzling of honey. For blue cheese topping: Transfer squash to a serving dish and brush lightly with olive oil before sprinkling blue cheese and hazelnuts over each piece of squash.
Pumpkins aren’t the only fall squash with delicious seeds to roast: Butternut, Red Kuri and many others have seeds worthy of crisping up in a hot oven.
1 squash of your choice
1 tablespoon vegetable oil
Sea salt and fresh ground pepper
1. Preheat oven to 400°. Cut squash in half and scoop out seeds, using your fingers to separate the seeds from the stringy flesh. Put seeds in a large bowl.
2. Cover seeds with cool water and and swish around. Pull off any bits of squash still clinging to the seeds. Drain squash seeds and shake off any excess water. Spread on a clean kitchen towel or paper towels and dry thoroughly.
3. Put seeds in a bowl and toss with vegetable oil. Sprinkle with salt and pepper and toss to coat thoroughly.
4. Spread seeds in a single layer on a baking sheet. Roast until golden and crispy, about 15 minutes. Let cool at least slightly and serve warm or at room temperature.
Wonderful tossed in salads, or just for snacking, these seeds are both salty and a little sweet!
Seeds from 1 Winter Density or other pie pumpkin
2 tablespoons olive oil
2 teaspoons brown sugar
2-3 teaspoons sea salt
1. Preheat the oven to 300°.
2. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. (Don’t blot with paper towels; the seeds will stick.)
3. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
4. Toss the seeds with olive oil and brown sugar and a generous sprinkling of sea salt. Return to the oven and bake until crisp and golden, about 20 more minutes.
In keeping with the warm flavors of Oktoberfest, this week’s lineup stars such favorites as hearty German sausages, a tangy curry mustard and chewy, wholesome rye bread. Complemented by an array of fresh fall produce like crisp carrots, cauliflower and Butterball potatoes to incorporate into comforting side dishes, this satisfying supper also includes crisp local ale and a lovely pear-cranberry galette for dessert.
Here are a few recipe ideas for the week:
German Potato Salad
Tossed with crisp green beans and crispy bacon, this traditional side dish is best served warm.
Roasted Cauliflower with Garlic
Minced garlic and fresh parsley add bright flavor to roasted cauliflower florets.
Roasted Carrots Two Ways
One sweet, the other savory, both of these easy methods allow freshly-roasted carrots to shine!
Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
This country-style tart allows ripe fall pears to shine, kissed with tart cranberries, brown sugar and a gorgeous honey glaze.